Super Bowl Spicy Chicken Empanadas

The aroma of spices and warm pastry always brings me back to chilly Sunday afternoons. I remember one blustery fall day, trying my hand at these spicy chicken empanadas for the first time, purely on a whim. The kitchen instantly transformed, filled with the promise of something delicious and a little bit adventurous. There's just something incredibly satisfying about turning simple ingredients into these perfect, handheld parcels of flavor.

One Super Bowl Sunday, a few years back, I decided these would be my contribution to the snack table. I was so focused on crimping each edge perfectly that I nearly forgot to brush them with egg wash! My friend, Sarah, walked in just as I was about to pop them into the oven, and her immediate, "Wait, where's the shine?" saved the day. We had a good laugh, and those empanadas, once golden and glossy, vanished before halftime.

Ingredients

• Cooked chicken breast, shredded: Pre-cooking makes this step a breeze, and shredding ensures every bite gets a good distribution of flavor.
• Olive oil: A good foundation for sautéing, it helps unlock the flavors of the aromatics.
• Small red onion, finely diced: Finely dicing is key here; you want its sweetness and bite to meld seamlessly, not overpower.
• Jalapeño, seeded and finely chopped: Seeding keeps the heat manageable, but feel free to leave a few in if you're feeling brave.
• Red bell pepper, finely diced: Adds a lovely touch of sweetness and vibrant color, balancing the spice.
• Garlic, minced: The soul of so many dishes; don't skimp on fresh garlic for that aromatic punch.
• Smoked paprika: This isn't just paprika; it's the secret to that deep, smoky complexity that really elevates the chicken.
• Ground cumin: Adds a warm, earthy note that's essential for Latin-inspired dishes.
• Chili powder: Brings that classic, comforting spicy warmth without being overwhelming.
• Salt: Crucial for enhancing the flavor of the dough itself, not just the filling.
• Black pepper: The fundamental seasoning duo; adjust to your taste, but don't forget them.
• Tomato sauce: Binds the filling together, adding moisture and a slight tang that brightens everything up.
• Shredded Monterey Jack or cheddar cheese: Melts beautifully, adding creaminess and that irresistible cheesy pull to every bite.
• Fresh cilantro, chopped: A burst of fresh, herbaceous flavor right at the end, cutting through the richness.
• All-purpose flour: The backbone of our pastry; make sure it's fresh for the best texture.
• Cold unsalted butter, cubed: This is your golden ticket to flaky crusts; keep it cold, always!
• Large egg: Adds richness and helps bind the dough, contributing to a tender crumb.
• ⅓–½ cup cold water: Use just enough to bring the dough together; too much makes it tough.
• 1 egg, beaten (for egg wash): Gives your empanadas that beautiful, glossy golden finish and helps them brown evenly.

Instructions

Crafting Your Perfect Dough:

In a large bowl, whisk your flour and salt together until thoroughly combined. Now, using a pastry blender or your fingertips, swiftly cut in the cold butter until the mixture looks like coarse, sandy crumbs. Gently incorporate the egg, then slowly drizzle in the cold water, just until the dough comes together in a shaggy ball. Resist the urge to over-knead; a few brief turns are all it needs. Form it into a neat disk, wrap it snugly in plastic, and let it chill out in the fridge for at least 30 minutes—this is crucial for a tender crust.

Building the Flavorful Filling:

Heat a tablespoon of olive oil in your favorite skillet over a comfortable medium heat. Toss in the diced onion, jalapeño, and bell pepper, letting them soften and release their aromas for about 3–4 minutes. Next, stir in the minced garlic, paprika, cumin, chili powder, salt, and pepper, cooking for just a minute until those spices become wonderfully fragrant. Add your shredded chicken and tomato sauce, stirring until everything is beautifully combined and heated through, about 2–3 minutes. Take it off the heat and let it cool down a bit; then, fold in the shredded cheese and fresh cilantro.

Assembling Your Empanadas with Care:

Preheat your oven to 400°F (200°C) and get two baking sheets ready with parchment paper. On a lightly floured surface, roll out your chilled dough to about an eighth of an inch thick – thin enough for crispiness, but not so thin it tears. Use a 4–5 inch biscuit cutter or a glass to cut out neat circles. Spoon about two generous tablespoons of your delicious filling onto one half of each circle. Carefully fold the dough over the filling to create a perfect half-moon shape, then gently press the edges together to seal, and crimp them decoratively with a fork.

Achieving That Golden Glow:

Whisk up that last egg for your egg wash. With a pastry brush, gently paint the tops of your assembled empanadas; this will give them that irresistible golden sheen as they bake.

Baking to Perfection:

Arrange your brushed empanadas on the prepared baking sheets, making sure they have a little breathing room. Bake for 20–25 minutes, or until they're beautifully golden brown and the crust looks wonderfully crisp. Let them cool slightly before you dive in, as the filling will be quite hot.

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I remember bringing a batch of these to my niece's school bake sale once. A little boy, maybe six years old, came up to me with bright eyes, telling me it was "the best spicy pie ever!" It was such a small thing, but seeing the pure joy on his face from something I'd made truly warmed my heart. It made me realize these aren't just snacks; they're little pockets of happiness.

Mastering the Dough

Handling cold butter is absolutely non-negotiable for a flaky empanada crust. If your butter gets too warm, the dough will be tough and difficult to work with, lacking that desirable airy texture. I’ve learned that sometimes, especially on warm days, it’s best to even chill your flour and mixing bowl for a few minutes before starting.

Flavor Adjustments

The spice level in these empanadas is completely customizable. If you adore heat, feel free to leave some jalapeño seeds in, or even add a tiny pinch of cayenne pepper to the filling mixture. For a milder version, you can swap out the jalapeño for a mild green chili or skip it entirely, focusing on the bell pepper for sweetness. Always taste and adjust before filling your empanadas.

Smart Shortcuts & Storage

Life gets busy, and sometimes you need a little help in the kitchen without sacrificing flavor. Using a pre-cooked rotisserie chicken can cut down your prep time significantly, making this a weeknight-friendly option. Simply shred it and proceed with the recipe, ensuring it’s well integrated into your flavorful spice blend. It's a lifesaver when you're craving these but short on time.

• Empanadas freeze wonderfully; assemble them, then flash freeze on a baking sheet before transferring to a freezer bag for up to 3 months.
• Bake them straight from frozen, adding about 5–7 minutes to the cooking time, until golden and piping hot.
• Always serve with a dollop of cooling sour cream or a side of fresh guacamole to balance the spice.

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These spicy chicken empanadas are more than just a recipe; they're an invitation to gather, share, and savor. I hope they bring as much warmth and delicious joy to your kitchen as they do to mine.

Recipe FAQs

→ Can I prepare the empanadas ahead of time?

Yes, you can prepare the filling and dough a day in advance, storing them separately in the refrigerator. You can also assemble the empanadas and freeze them unbaked. When ready to serve, bake them directly from frozen, adding about 5-7 minutes to the baking time.

→ How can I adjust the spice level of these empanadas?

For extra heat, you can leave the seeds in the jalapeño or add a pinch of cayenne pepper to the chicken filling. If you prefer a milder flavor, omit the jalapeño entirely or use a less spicy pepper like a poblano, and reduce the chili powder.

→ What are some good serving suggestions for these chicken empanadas?

These savory pastries pair wonderfully with various dips. Consider serving them with fresh salsa, creamy guacamole, cool sour cream, or even a spicy chipotle aioli. A simple squeeze of lime juice can also brighten their flavor.

→ Can I use store-bought dough for convenience?

Absolutely! If you're short on time, using store-bought empanada discs or pie crust dough can significantly cut down on preparation. Follow the package instructions for handling the dough, then proceed with the filling and assembly steps.

→ What kind of chicken is best for the filling?

Cooked chicken breast, shredded, is ideal for this filling. You can boil or bake chicken breasts specifically for this purpose, or for a quicker option, use leftover roast chicken or rotisserie chicken. Ensure it's finely shredded for the best texture within the empanada.

→ How do I ensure the empanada edges are sealed properly?

After folding the dough over the filling to form a half-moon, firmly press the edges together with your fingers. For a decorative and extra secure seal, use the tines of a fork to crimp the edges all around. An egg wash applied just inside the edge before folding can also help adhesion.